Ingredients
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1500g crayfish
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sliced green onions
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minced garlic
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minced ginger
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dry red peppers
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Sichuan pepper
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1 tablespoon cooking wine
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1 tablespoon Doubanjiang (broad bean paste)
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1 tablespoon light soy sauce
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1 tablespoon black vinegar
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salt
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sugar
Directions
Tip:
- Choose female crayfish when you buy it. Big female crayfish often have more yellow tomalley. (How to Distinguish a Male or Female Crayfish)
- If the yellow tomalley is not enough, you can add Crab Roe Sauce instead.
Steps
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1
Done
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Clean 1500g crayfish. Brush until abdomen and shell are clean. Remove head. Collect the yellow crayfish tomalley and set aside. |
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2
Done
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When the oil reaches 180 degrees, pour in the crayfish and fry for about 40 seconds. Turn to medium heat and continue to fry for another 1 minute. Remove and drain the oil. |
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3
Done
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Use the remaining oil to stir-fry. Add sliced onion, minced ginger and dried red peppers, 1 teaspoon Sichuan pepper, 5 cloves minced garlic and stir-fry until fragrant. Then add crayfish tomalley and stir-fry evenly. |
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4
Done
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Add 1 teaspoon cooking wine, 1 teaspoon board bean paste, 1 teaspoon light soy sauce and 1 teaspoon black vinegar. Stir well. |
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5
Done
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Add the Fried crayfish, season with a little salt and sugar, and stir well. |
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6
Done
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Pour in hot water until cover crayfish, simmer for 10 minutes to enhance the flavor. Then boil over high heat until soup thickens. |
